Easy Mediter­ranean graze bowl

The Mail on Sunday - You - - Food Ann Ebelli -

SERVES 4 GET IT TO­GETHER Pre­heat the oven to 220C/200C fan/ gas 7. Halve 250g mixed baby pep­pers length­ways and de­seed them (or you can leave them whole and de­seed once cooked). Ar­range in a roast­ing pan, driz­zle over 1 tbsp good olive oil, sea­son with salt and black pep­per and roast for about 30 min­utes. Leave to cool and slice into strips if wished. You could also use ready-roasted pep­pers from a jar. Have ready 120g feta, 80g pit­ted green olives, 200g halved small cherry toma­toes, 4 slices ibérico or other air-dried ham and 4 small hand­fuls of rocket leaves. Di­vide all the above in­gre­di­ents at­trac­tively among four suit­able bowls or soup plates, or ar­range on one large plat­ter for shar­ing. DRESS & SERVE For the dress­ing com­bine 1 tbsp bal­samic vine­gar and 1 tbsp good olive oil. Driz­zle some dress­ing over each bowl or serve on the side. Scat­ter over some toasted pine nuts and of­fer a few thin grissini (for ex­am­ple Crosta & Mol­lica brand) or other skinny bread sticks on the side.

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